Twice Baked Coconut Yams

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Twice Baked Coconut Yams

 

4 small yams or sweet potatoes

1 egg

1/3 C. canned coconut milk

1/4 C. softened cream cheese

2 T. brown sugar

1 T. butter, softened

1/2 tsp. cinnamon

1/2 tsp. grated fresh ginger root (or 1/8 t. dried ginger)

1/8 tsp. salt

1/8 tsp. ground nutmeg

Oil for baking dish

 

Wrap yams or sweet potatoes in foil and cook in 400° F. oven until done, about

1

1/4 hours. Let cool enough to handle. Create a " boat " by cutting a 1/4-inch

slice off the long side of one potato; scoop out the flesh with a spoon, leaving

enough in the potato so that it will keep its shape. Repeat with remaining

potatoes.

 

Mash the potato flesh and mix in remaining ingredients, except oil, until well

combined.

Gently fill each skin with potato mixture (all of the filling may not fit).

Return

the potatoes to the oven in an oiled baking dish and cook, uncovered, at 375 F.

until hot throughout, about 30 minutes.

 

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